Calypso Bouillabaisse

Name: Calypso Bouillabaisse
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 lbs mixed seafood (shrimp, scallops, clams); 1 lb cod fillet, cut into chunks; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, seeded and minced; 1 can (14 oz) diced tomatoes; 1/2 cup white wine; 2 cups fish stock; 2 tsp ground coriander; 1 tsp paprika; 1/2 tsp saffron threads; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Calypso Bouillabaisse is a vibrant twist on the classic French seafood stew. Infused with Caribbean flavors, this dish is both comforting and exciting, perfect for when you're craving something a little different.

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Ingredients for Calypso Bouillabaisse

Mixed seafood is the star here, providing a variety of textures and flavors. It's a delightful mix that keeps each bite interesting. Cod fillet adds a meaty texture and absorbs the broth beautifully. Olive oil is our base for sautéing, bringing out the sweetness in the veggies. Onion and garlic form a flavor foundation, while red and green bell peppers add color and sweetness. Jalapeño introduces a subtle heat that lifts the dish. Diced tomatoes provide acidity and a touch of sweetness, balanced by white wine which adds depth. Fish stock is essential for a seafood-forward broth. Coriander and paprika bring warmth and earthiness, while saffron threads lend an exotic aroma. Finally, cilantro and lime give a fresh finish.

Tips & Tricks

To maximize saffron's flavor, crush it between your fingers before adding.
Use the freshest seafood you can find for the best taste.
If you prefer more heat, leave the jalapeño seeds in.
Simmer gently to keep seafood tender.
A splash more wine at the end can brighten flavors.

Serving Suggestions

This bouillabaisse pairs beautifully with crusty bread, perfect for soaking up the flavorful broth. A light, crisp white wine like a Sauvignon Blanc complements the dish well. For a side, consider a simple green salad with a lime vinaigrette to echo the citrus notes.

Frequently Asked Questions

Can I use frozen seafood?: Yes, just make sure it's fully thawed before cooking to ensure even cooking.
Is there a substitute for saffron?: Turmeric can be used for color, but it will alter the flavor slightly.
Can I make this dish in advance?: It's best enjoyed fresh, but you can prepare the base ahead of time and add the seafood just before serving.

Calypso Bouillabaisse Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the onion, garlic, red and green bell peppers, and jalapeño. Sauté them until they’ve softened, stirring occasionally to prevent any sticking.

Next, stir in the coriander, paprika, and saffron threads, along with a good pinch of salt and pepper. Let these spices cook for about two minutes—this helps release their flavors into the dish.

Add the diced tomatoes, white wine, and fish stock. Bring everything to a gentle simmer. This is where all those wonderful flavors start to meld together, creating the base for your stew.

Now, gently add your mixed seafood and cod. Cover the pot and let it all simmer for 10–12 minutes. You’ll know it’s done when the seafood is cooked through but not rubbery.

Finally, stir in the chopped cilantro. Taste and adjust the seasoning if needed. Serve it hot, garnished with lime wedges for a zesty kick.

Why You'll Love This Recipe

It's a fresh take on a traditional dish with a tropical vibe.
Quick to prepare yet impressively flavorful.
Perfectly balances spice and rich seafood flavors.
A great way to use mixed seafood.
Simplifies sophisticated flavors into a weeknight meal.

Ingredients

2 lbs mixed seafood (shrimp, scallops, clams)

1 lb cod fillet, cut into chunks

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, seeded and minced

1 can (14 oz) diced tomatoes

1/2 cup white wine

2 cups fish stock

2 tsp ground coriander

1 tsp paprika

1/2 tsp saffron threads

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, red and green bell peppers, and jalapeño, sauté until soft.

3. Stir in coriander, paprika, saffron, salt, and pepper, cook for 2 minutes.

4. Add diced tomatoes, white wine, and fish stock, bring to a simmer.

5. Gently add mixed seafood and cod, cover and simmer for 10-12 minutes until seafood is cooked through.